Sign Us Up: A Warm Vegan Salad That Totally Satisfies

chickpea tahini salad

Photo: Courtesy of Food 52

This is a salad that eats more like a gratin, without the cheese hangover. As Food52’er Ameliorator put it, “It’s vegan, but warm and filling, and never leaves you thinking it would have been improved with bacon.” Adapted slightly from Casa Moro by Sam and Sam Clark (Edbury Press, 2005).

Serves 4

INGREDIENTS

pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
garlic clove, crushed
1/2 teaspoon ground allspice
tablespoons olive oil
Sea salt and black pepper
14 ounces canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
tablespoons roughly chopped fresh cilantro
garlic clove, crushed to a paste with a pinch of salt
3 1/2 tablespoons lemon juice
tablespoons tahini paste
tablespoons water, to taste
tablespoons extra-virgin olive oil
Click through to see the recipe on Food52.

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